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Pumpkin Bread with toasted coconut ~ gluten and dairy free ~

  • 1 1/3 cup almond flour​

  • 1/4 cup coconut flour

  • 1 3/4 tablespoon pumpkin spice

  • 1 teaspoon baking soda

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 cup pumpkin pure 

  • 1/4 cup coconut oil melted and cooled 

  • 1 teaspoon vanilla

  • 1/4 cup maple syrup

  • 2 eggs room temp

 

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Ingredients:

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  • 1/2 cup toasted coconut flakes, walnuts or pecans

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  • 1/8 teaspoon pumkin spice

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  • 1/2 teaspoon coconut brown sugar 

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Toppings

Method:

Preheat the oven at 350F. Line a loaf pan with parchment paper. greasing the inside so the parchment paper sticks 

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In a bowl mix all dry ingredients whisk together until incorporated.

In a separate bowl mix wet ingredients.

Combine well, do not over mix it

Fold in 1/2 of the pecans or walnuts 

Transfer batter to the loaf pan smooth it and add toppings.

Bake for 45 minutes or until toothpick comes out clean 

Let cool completely before slicing. 

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